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Volumn 46, Issue 5, 2002, Pages 308-310
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Effect of ascorbic acid on the stability of β-carotene and capsanthin in paprika (Capsicum annuum) powder
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Author keywords
Carotene; Ascorbic acid; Capsanthin; Capsicum annuum
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Indexed keywords
CAPSICUM;
CAPSICUM ANNUUM;
CAPSICUM ANNUUM VAR. ANNUUM;
ANTIOXIDANT;
ASCORBIC ACID;
BETA CAROTENE;
CAPSANTHIN;
CAROTENOID;
XANTHOPHYLL;
ARTICLE;
CHEMISTRY;
DOSE RESPONSE;
FOOD HANDLING;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
LIGHT;
METHODOLOGY;
PEPPER;
TIME;
ANTIOXIDANTS;
ASCORBIC ACID;
BETA CAROTENE;
CAPSICUM;
CAROTENOIDS;
CHROMATOGRAPHY, HIGH PRESSURE LIQUID;
DOSE-RESPONSE RELATIONSHIP, DRUG;
FOOD HANDLING;
LIGHT;
TIME FACTORS;
XANTHOPHYLLS;
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EID: 0041376903
PISSN: 0027769X
EISSN: None
Source Type: Journal
DOI: 10.1002/1521-3803(20020901)46:5<308::AID-FOOD308>3.0.CO;2-B Document Type: Article |
Times cited : (25)
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References (18)
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